Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits

Document Type : Research Article

Authors

1 M.Sc. in Food Science and Technology, Faculty of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.

2 Associate Professor, Department of Food Science and Technology, College of Agriculture, University of sanity, Esfahan, Iran

3 Associate Professor, Department of Food Science and Technology,College of Agriculture, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

4 Assistant Professor, Deptment of Food Science and Technology, Faculty of Agriculture, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran

Abstract

Biscuit is one of the most popular flour products, because of high sensory properties and durability. However, high caloric value, high consumption of biscuit led to health problems such as weight gain and obesity. The objective of this paper was revealed the possibility of sucrose substitution with sucralose/isomalt mixture. Therefore, sucrose partially or totally replaced (25, 50, 75 and 100%) by mixture of sucralose/isomalt. The results showed by sucrose replacement, the moisture content, density and spread factor were increased (p<0.05) but peroxide value and hardness were decreased significantly (p<0.05). On the other hand farinography quality was reduced (p<0.05). Sucrose replacement with 50% and 75% had no significant effect on density, moisture, color and sensory evaluation. These samples showed 18.7 % and 20.1% calorie reduction respectively than the control (p<0.05). Sensory evaluation of these samples showed the similar results in crispness and taste score to control biscuits. These results revealed that produce a low energy and high quality biscuit by 50 and 75% replacement of sucrose with similar characteristics to the control by using a sucralose / isomalt mixture is possible.

Keywords

Main Subjects

References

1) Martinez, S., Sanz, A., Salvador, S. M. (2012). Rheological textural and sensorial properties of low sucrose muffins reformulated with sucralose /polydextrose. Journal of Food Science and Technology. 45,213-220.
2) Akesowan, A. (2009).Quality of reduced fat chiffon cakes prepared with erythritol sucralose as replacement for sugar. Pakistan Journal of Nutrition., 8,1383-1386.
3) Anonymous, S. )1987(. Isomalt toxicological evaluation of certain food additives and contaminants. Journal of Food Chemistry., 20, 207-209.
4) Bakr, A. A. )1997(. Application potential for some sugar substitutes in some low energy and diabetic food. Journal of Food Science and Technology., 41, 170-175.
5) Zoulias, E.I., Pikinis, S., Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low fat cookies. Journal of Science of Food and Agriculture., 80, 1–8.
6) Zoulias,E. I.,Oreopoulou,V. (2002). Effect of fat and sugar replacement on cookie properties. Journal of Science of Food and Agriculture. 82., 1637 -1644.
7) Nourmohammadi, A., Peyghambardoust, S. H. (2011). Feasibility study of low-calorie cake repairation with erythritol and oligo-fructose. Iranian Journal of  Nutrition Sciences and Food Technology., 7,85-92.(in Persian).
8) Bakal, A. I. (1983). Functionally of combined sweeteners in several food applications. Journal of Chemistry and Industry., 18, 700-704.
9) Branen, L., Davidson, M., Seppo, S. (2001). Food additives . 2th ed.,  Marcel dekker, New York, pp 580-588.
10) Grotz,V. L., Munro, I. C. (2009). An over view of the safety of sucralose. Journal of Regulatory Toxicology and Pharmacology.,55, 1-5.
11) Jenner, M. R. )1989(. The development and applications of sucralose, a new high-intensity sweetener. Canadian Journal of Physiology and Pharmacology., 72, 435-439.
12) Venkateswara Rao, G., Indrani, D. (1989). Studies on the use of artificial sweeteners in sweet bread and biscuits. Journal of Food Science and Technology., 26, 142-144.
 13) Gallagher, E., Braien, C. M ., Scannell,  A. G. M. (2003). Evaluation of sugar replacers in short dough biscuit production. Journal of Food Engineering., 56 , 261-263.
14) Savitha, Y. S., Indrani, M. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough and quality of soft dough biscuits. Journal of Texture Studies., 39 ,  605- 616.
15) Lin, S. D.,  Lee, C. C. (2005). Quality of chiffon cake prepared with in indigestible dextrin and sucralose as replacement for sucrose. Journal of Cereal Chemistry., 82 , 405-413.
16) AACC. (2000). Approved method of the American Association of Cereal Chemists. St. Paul: American Association of Cereal Chemists.  Ins.
17) ISIRI. (1385). Biscuit- Specifications and test methods. 37. 6th Revision. (in Persian).
18)  Butt, M. S., Pasha, I. (2002). Use of low absorptive sweeteners in cakes. International Journal of Agriculture and Biology., 2 , 240-251.
19) Sariciban,C., Tahsin,Yilmaz. M. (2010) .Modelling the effects of processing factors on the changes on cokorparameters of cooked meatballs using response surface methodology. Journal of World Applied Sciences., 9 , 14-22.
20) Ronda, F., Gomez, M. (2005). Effect of polyols and non-digestible oligosaccharids on the quality of suger free sponge cakes. Journal of Food Chemistry., 90 , 549-555.
21) Faridah, S., Aziyah, N. (2012). Development of reduced calorie chocolate cake with jack fruit sid flour and polydextrose using response surface methodology. Journal of International Food Research., 19, 515-519.
22) Pasimouli, V., vassiliki, O. (2011). The effect of alternative sweeteners on barter rheology and cake propertiec. Journal of Science of Food and Agriculture., 29 , 99-105.
23) Wetzel, R., Bel, L. (1998). Sensory evaluation of no sugar added cakes containing encapsulated aspartame. Journal of Food Science and Technology, 30, 395-399.
24) Johnson, J. A. Srisuthep R. (1975). Physical and chemical properties of oligosacarides in cereal. Journal of Cereal Chemistry., 52 ,70-78.
Innovative Food Technologies
Volume 1, Issue 1 - Serial Number 1
December 2013
Pages 49-64

Files

History

  • Receive Date: 18 September 2013
  • Revise Date: 10 November 2013
  • Accept Date: 22 February 2014

Share

How to cite

Statistics